Rosemary Shortcrust & Persimmon Curd Tartlets...

I'm finally over the whole festive thing. It always takes me a little while to get back to normal life, back into the swing of things and begrudgingly accept that life unfortunately isn't one big cosy bubble filled with open fires, mulled wine and train rides through snowy moors. Any decorations we had have gone and I'm actually pleased to have our place back to normal. Apart from some myrtle, but more about that another time.

For now I'm back to being in London and just doing my thing. I like my thing and I like, no, I love the fact that I have the freedom to work in a field I love. It hasn't always been the case and have gone through many years of wondering if I'll ever get there. That means that I appreciate what I do have even more and even when I do have bad days I know that they're still better than any of the days I spent working in some office for companies I didn't really care about. 

Rosemary Shortcrust & Persimmon Curd Tartlets

Doing my thing of course also means a lot of cooking and baking. You might have noticed an increase in food posts since I have given up my day job. The fact that I now have the time to bake at weekends and sometimes even under the week still feels amazing and slightly surreal to me. I can actually sit down, work on my food, write a recipe and take photos before the light disappears. Well, at least I can take photos during the day. Whether I actually have much light or not is of course a different story in January. Not that I'm too fussed. The darker days suit my natural disposition and even though I do miss the sunshine sometimes, I find that accepting the dark months for what they are brings me calmness and peace. 

A week ago I made these little tartlets. I wanted to bake something, anything, and I happened to have some persimmons at home. Then I thought that plain shortcrust would be a bit, well, plain. So I added some fresh rosemary to the dough simply because I love the flavour. I also chose to put some crème fraîche on top of the tarts to cut through the sweetness of the curd. The end result was good enough for my two men to have a second and third tartlet each. Need I say more?

Rosemary Shortcrust & Persimmon Curd Tartlets

To make 9 tartlets you will need the following ingredients:

For the shortcrust:

  • 220g plain flour
  • 100g butter - chilled
  • 80g sugar
  • 3 sprigs fresh rosemary
  • 1 large egg

For the curd:

  • 1 fresh persimmon
  • juice of 1/2 lemon
  • 250g caster sugar
  • 125g butter - at room temperature
  • 4 large egg yolks

To top:

  • crème fraîche
Rosemary Shortcrust & Persimmon Curd Tartlets

And here's how it's done:

  • finely chop the rosemary, but don't worry too much about the odd leaf
  • mix the flour, sugar and rosemary until completely combined
  • cube the butter and add to the flour mix
  • using your hands, work the butter into the flour mix until combined to a crumbly texture
  • add the egg and work into a soft dough
  • form into a ball, wrap in cling film and put the dough into the fridge to rest for an hour
  • whilst the dough is resting, start the curd
  • peel the persimmon, roughly chop and put into a food processor
  • add the lemon juice
  • process until you have a smooth purée
  • add the sugar and mix until combined
  • whisk the eggs until combined
  • pour the mix into a saucepan and add the butter in small knobs
  • warm over a low heat whilst continuously stirring
  • add the mixed eggs and keep stirring until the mix starts to thicken and coat the back of a wooden spoon. This will take around 15 - 20 minutes
  • pour the curd into a bowl and cover with cling film which should lie right on the curd to prevent it from forming a skin
  • leave to cool
  • take the dough out of the fridge
  • preheat your oven to 180C
  • grease and flour your tartlet forms
  • flour your work surface and roll out the dough slowly 
  • place the dough into the forms, cover with parchment paper and fill the forms with baking beans
  • bake for 15 minutes
  • once baked, remove the baking beans and leave on a rack to cool down
  • now fill the shortcrust tartlets with curd
  • return to the oven and bake for another 10 minutes
  • leave to cool before serving and top with a dollop of crème fraîche
Rosemary Shortcrust & Persimmon Curd Tartlets
Rosemary Shortcrust & Persimmon Curd Tartlets
Rosemary Shortcrust & Persimmon Curd Tartlets
Rosemary Shortcrust & Persimmon Curd Tartlets

Until next time, why not stay in touch on InstagramTwitter and Facebook… You can also check out my new portfolio page here! xo